Product #: 33060N
Scientific Name: crassostrea gigas
Country of Origin: Mexico
Harvested along the entire east coast of the US and Canada, eastern oysters take on the flavors of the waters around them, thus oysters are often named by their origin. Salinity is the biggest factor, but temperature can affect their size and texture as well. Eastern oysters tend to be salty and meaty.
Eastern oysters are found along the Atlantic coast of North America and throughout the Gulf of Mexico.
Eastern oysters are both wild harvested (primarily in the Gulf of Mexico) and farmed (primarily along the Atlantic coast of the U.S. and Canada). Many wild populations have decline substantially due to habitat loss, coastal pollution, and overharvest. Now wild oyster harvest is regulated to conserve what remains and in some areas wild beds are being rehabilitated to increase populations. Wild oysters are harvested with dredges or tongs, which is a fairly gentle method. Farmed oysters are usually raised in bags or racks or attached to ropes in their native habitats. Oysters are filter feeders, removing excess nutrients and particulate matter from the water as they feed, actually improving water quality in the surrounding area.
The Nautilus are farmed by Ostricola Nautilus oyster farm, a third-generation family-owned enterprise founded in 1976 and one of the first to export C. gigas to the U.S. market. Ostricola Nautilus is located in San QuintÃn, a coastal town on the west coast of Baja California that is well known for its seafood farming. The farm itself is located at the Bahia San Quintin lagoon complex where proximity to intertidal water, and the variety of micro algae in it, gives the Nautilus oysters their own special flavor. We find the Nautilus to be a clean tasting, full-bodied medium to large oyster (3.5- 4â€) with semi-firm texture. A harder shell results in fewer flakes, while a deep cup houses a supple liquor and ocean-fresh brininess that lingers through a sea grass finish.
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